MAST-O MUSIR - PERSIAN YOGURT DIP WITH SHALLOTS
A delicious and creamy side that goes with almost anything, like pita chips, lavash bread, ruffled potato chips, or basmati rice. From My Persian Kitchen.
Provided by Barbell Bunny
Categories < 15 Mins
Time 5m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- Finely dice your shallot.
- In a bowl, mix the yogurts and shallots thoroughly.
- Cover and place in the fridge 2 to 3 hours.
MAST-O KHIAR (PERSIAN CUCUMBER AND HERB YOGURT)
Yogurt, both plain and with cucumbers, is everywhere on Iranian tables - the thicker and sourer, the better. Mast-o khiar is an everyday side similar to Indian raita or Greek tzatziki, but raisins, walnuts and rose petals elevate this version of the dish, adding a host of different flavors and textures. Dice, rather than grate, the cucumbers to keep them from getting watery, and don't skip the dried mint and dried dill, which add dimension to the fresh herbs.
Provided by Samin Nosrat
Categories easy, quick, condiments, salads and dressings, side dish
Time 20m
Yield About 4 cups
Number Of Ingredients 10
Steps:
- In a small bowl, submerge the raisins in boiling water to plump for 10 minutes, then drain well.
- Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with raisins, yogurt, fresh herbs, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and, if using, half the rose petals. Using your fingers to break up any large pieces, gently grind the dried mint and dried dill into the bowl. Stir to combine and adjust seasoning with salt as needed.
- Just before serving, stir in the walnuts and transfer to serving bowl. Garnish with remaining rose petals, if using. Cover and refrigerate leftovers for up to 3 days.
PERSIAN MAST-O-MUSIR
Greek yogurt with shallots. From the New Persian Kitchen. Delicious and versatile on so many things-Persian kuku, lavosh, baked potato, roasted vegetables, fajitas, etc. I prepared two versions: the first one as written below. For the second version I roasted the shallot, cooled, minced and added it to the yogurt and replaced...
Provided by C G
Categories Other Sauces
Time 10m
Number Of Ingredients 5
Steps:
- 1. Combine the yogurt and minced shallot in a glass bowl. Season with salt and pepper. Cover and refrigerate for up to 24 hours. The taste does vastly improve with a longer chill time in the refrigerator.
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- If using dried shallots, boil 2 cups of water and pour it over. Let the dried shallots soak until soft. Drain and soak a couple more times and rinse it well. This will help get rid of the strong flavor, if there is any.
- Add the finely chopped shallots to the yogurt, salt and mix well. Adjust as per taste. Transfer to a serving bowl.
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